A French-Canadian dessert which is a cake-based dessert cooked in a maple syrup sauce. This dish is popular during the maple syrup harvest and is readily available at any Sugar Shack. Quick and easy to make this dish brings the sweet and distinct flavour of maple to one’s palate. Delicious!

Ingredients

Syrup

1 cup (235 ml) of water

1 cup (235 ml) of maple syrup

Batter

1 cup (235 ml) of all-purpose flour

2 teaspoons (10 ml) of baking powder

2 teaspoons (10 ml) of brown sugar

½ teaspoon (2.5 ml) of salt

½ cup (120 ml) of milk

¼ cup (60 ml) of melted shortening

Instructions

In a bowl, mix all ingredients for the batter until you have a consistent finish. Batter should be able to slide from a spoon, so you may need to add some milk.

In a pot pour water and maple syrup. Bring to a boil.

Drop batter by the spoonful into the sauce. Cover and simmer for 15-20 minutes.

This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

¾ pounds (340 g) of cubed lean pork

¾ cup (180 ml) of dry breadcrumbs

¾ cup (180 ml) of finely chopped onions

1 cup (235 ml) of water

1 cup (235 ml) of milk

1 teaspoon (5 ml) of salt

½ teaspoon (2.5 ml) of white pepper

⅛ teaspoon (0.63 ml) of ground cloves

¼ teaspoon (1.25 ml) of cinnamon

¼ teaspoon (1.25 ml) of nutmeg

Instructions

Mix all ingredients into a pot. Bring to boil while stirring occasionally.

Kraft Dinner seems to be a Canadian icon. This meal is often a favourite of children and often a survival tool for the starving university student. Quick and easy to make, it sometimes pays to have a few boxes handy in case you get inundated with children.

I have fond memories of visiting my grandmother and coming face to face with this cake. This recipe combines a delicious coffee cake with a creamy nutmeg sauce that really sells it!Interestingly enough, this recipe required a fair amount of deciphering. For example, the original recipe called for 2 eggs of grease for the cake.

The sauce needs a consistent temperature to thicken reliably. If you can get an even flame then this will be no problem. However, for electric ranges I recommend using a cast iron or steel saucepan to compensate for the on-and-off cycle of the heating element.

Ingredients

Coffee Cake

1 cup (235 ml) of sugar

2 large eggs

1/3 cup (80 ml) of shortening

2 cups (470 ml) of sifted all-purpose flour

1/4 cup (60 ml) of cocoa powder

1 teaspoon (5 ml) of baking soda

1 teaspoon (5 ml) of baking powder

1 cup (235 ml) of brewed coffee

Creamy Nutmeg Sauce

1/4 cup (60 ml) of sugar

1 cup (235 ml) of milk

1/8 teaspoon (0.625 ml) of nutmeg

4 teaspoons (20 ml) of corn starch

1/2 cup (120 ml) of water

Preparation

Coffee Cake

Pre-heat oven to 350°F (180°C).

In a large bowl mix ingredients until you have a smooth and consistent finish.

Pour contents into a greased 9 inch (22 cm) pie tin.

Cook for 25 to 30 minutes until ready.

Let cool, remove from pie tin and serve with sauce.

Creamy Nutmeg Sauce

Pour sugar, milk and nutmeg into a small saucepan then medium on medium.

In a small bowl, mix water and cornstarch. Stir until you have a smooth finish.

When sauce begins to boil, lower temperature to medium-low or low to maintain a light boil.

Add ¼ cup (60 ml) of the cornstarch and water mix then whisk contents vigorously until sauce thickens. Add more cornstarch and water if necessary.